Bengali style fish curry with vegetables / rui macher jhol aloo beans diye

Name: Bengali style fish curry with vegetables / rui macher jhol aloo beans diye
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: En
Ingredients: 6-7 pieces of Rui (rohu)/ katla fish; 1 Potato; 7-8 French beans; 2 Green onion, finely chopped; 1 Onion (big and ground to paste); 1/2 teaspoon Turmeric powder; 1 teaspoon Cumin powder; 1 teaspoon Red chilly powder; 1/4 teaspoon tsp Onion seeds/ Kalonji / Kalo jire; 2-3 Green chillies (slit in half); 2 tablespoons Mustard oil; 1 1/2 cup of Water; Salt to taste; Few coriander leaves, chopped (optional)

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Main Dish

Very Easy

35 min

Preparation

Preparation15 min

Cook time20 min

Wash the fish pieces. Pat dry with paper towel, marinate with turmeric, salt and red chilly powder for 10-12 minutes.
Wash and peel off potato, cut into long and thin strips. Wash french beans and trim from both the ends.
Now cut them into 1 1/2 inch, sprinkle some salt and chilli powder on both the vegetables.
Take a broad frying pan and heat mustard oil till smoking point, reduce the heat and gently lower the fish into the oil.
Fry fish pieces on both the sides till it is light brown. Now very carefully without breaking the fish pieces place them on paper to soak extra oil and keep aside. Fry potatoes and beans till they are light brown.
Now if you find that oil in the frying pan has turned little brown color you can transfer the fried oil in a bowl and replace with fresh mustard oil to make a nice looking gravy or else you may have to sacrifice with the blackish looking fish gravy at the end.
Heat oil thoroughly and add onion seeds and 2 green chillies and saute for 1 minute. Add onion paste and fry till it turns light brown.
Add turmeric powder, cumin and chilly powder. Fry for a minute and do no let the masala burn. Now add 1 1/2 cup of water, fried veggies and adjust the salt. cover and let this cook for 5-6 minutes.
Gently slide in the fried fish pieces to the gravy, rest of the green chillies, green onions and cover it again for 2-3 minutes. Remove from flame. Add coriander leaves and cover the lid again.
Serve this simple, light on stomach fish curry with piping hot rice. Enjoy your meal and do let me know how you felt after relishing it.

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Deepa

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